250 
THE RURAL HEW-YORKER. 
and henceforth the tubular drill serves both as 
a curb to the well and a suction pipe to the 
pump. Rarely—in very hard or clayey ground 
where the driving of the pipe would injure the 
“couplings”—the hole for the pipe is made by 
driving down an iron bar the whole way to the 
water-bearing strata or “until the difficult part 
has been penetrated. As a suction pump will 
not raise water more than from -SO to S3 feet at 
most, even at the sen level, and from a pro¬ 
portionately smaller depth at higher eleva¬ 
tions, wherever the water-1 icaring strata are 
farther down than the depth from which water 
can be raised by “suction,” the upper part of the 
well must l>e dug or bored so as to permit the 
cylinder of the pump to lie placed within the 
requisite distance from the water. For in¬ 
stance, if the water is struck at a depth of 50 
toot, then the cylinder of the pump must he 
placed about 25 feet down in a hole made by 
digging or boring, the lower 25 feet being 
made by the “driven well” process. Often, 
alter the water-bearing strata have been 
reached at a greater depth than 38 feet, the 
water rises in the pipe, sometimes overflowing 
at the top. The deeper the strata, the greater 
the likelihood that the water will rise more or 
less. In such cases, of course, all that is 
needed is to place the cylinder of the pump 
within, say, 25 feet of the water. In all 
eases where the whole or any pa rt of the well 
is made by driving the earth from the hole 
aside, instead of bringing it to the surface, no 
matter in what way this may be done, the 
well infringes on the Green patent, and the 
agents of the latter can claim a royalty on it. 
Royalty is often claimed by Green’s agents on 
wells made entirely by boring with an “earth 
auger,” in which therefore the earth from the 
hole is brought to the surface: this process is 
much older than Christianity, and there are 
therefore no valid grounds whatever for such 
claims. 2. We should cut about tbe roots 
with a spade ten feet from the body of the tree. 
COLORING BUTTER. 
A. B. L., Rockbird, III.— How can I color 
butter; I have aunatto, but don’t know' how¬ 
to use it? 
Ans.—T here are several methods employed 
by old and experienced dairymen for preparing 
annatto for coloring butter, only a few of 
which space will permit us to give here. Melt 
about, say, a pound of butter, so that the heavy 
part may sink to the bottom,and pour the light, 
elear fat on the top into another dish. In to the 
at poured off put a piece of annatto. about the 
size of a walnut, wrapped up in a linen cloth, 
and place the vessel again over the fire. The 
coloring matter strains through the cloth, and 
turns the butter brown-red, whew it should be 
allowed to cool off. When the butter is to lie 
colored, some of this is melted, salted and 
mixed very carefully into the butter after wash 
ng. The quantity to be mixed will depend on 
the shade of color the maker wishes to impart 
to his butter, and a little practice soon enables 
him to take the right quantity. Great care 
should, of course, be taken to work the butter 
thoroughly, as, if streaked or marbled, it will, 
most probably, fetch a lower price in the mar¬ 
ket than it would if uncolored. The better way 
is to use the a nn atto in the cream, and then 
during the process of churning, it becomes 
perfectly imoiporated with tbe mass and gives 
an even shade throughout the butter without 
any trouble. A simple recipe for cutting the 
annatto for this purpose is as follows: Dissolve 
a half a pound of concentrated potash in live 
quarts of water, by heating and stirring. Pom- 
off the lye from the sediment, add one pound 
of the best annatto and dissolve it. Boil gently 
for twenty-five minutes, by placing the mixture 
in a kettle surrounded by water, so as to pre¬ 
vent scorching or burning. Then let the mix¬ 
ture settle; rack it off, and strain through a 
fine cloth, and bottle for use. By measuring 
the quantity of cream and the proportion of 
aunatto for the desired shade, a uniform color 
for different churnings may be obtained. 
When the annatto is cut by an alkali, like pot¬ 
ash, the coloring sometimes gives a slightly 
reddish tinge to the butter, while it is claimed 
that annat to prepared in the following manner 
produces a golden hue: take two ounces of 
best basket aunatto and dissolve it in a quart 
of soft, cold water, It should be shaken well 
In order that the aunatto maybe thoroughly 
dissolved; then strain the liquid through a 
cloth, aud add one teacupful of any good dairy 
sail, and put the liquid in a bottle for use. To 
make a golden yellow, one teaspoonful of the 
liquid to six quarts of cream is added to the 
cream at the commencement of the churning. 
Ordinarily it would probably bo better to use 
some good prepared coloring, like any of those 
advertised in the Rural. 
EVAPORATED FRUIT. 
T. C. D., Dalrrille, Fit/,—1, Are the supply 
and demand of evaporated fruit equal? 2. Is 
it likely that evaporated fruit will supersede 
canned fruit? 8. What is the best sort of 
packages for evaporated peaches? 4, Which 
is the leading fruit evaporator? 5. Are evap¬ 
orated flint* likely to luue tteie j (| tlti ? 
Ans. —1. Marketplaces are the most satisfac¬ 
tory test of the question of supply and demand 
and the quality of articles of food. The New' 
York market reports of M arch 20 quote the best 
iirdiuary dried poaches at eight to thirteen cents 
per pound; and evaporated at 1-’ to 26 : , cents 
per pound, or about double. Apples are quoted 
at seven to eleven cents for the best dried and 
13 to 17 for evaporated. This is unquestion¬ 
able evidence of the superior excellence of 
evaporated fruit. This excellence arises from 
a chemical chauge in the frail produced by 
the heated air which removes the moisture; 
this heat changes some of the acid into sugar, 
and. in fact, acts precisely in the same manner 
as the natural process of ripening. Tn addi¬ 
tion to this, the appearance of the fruit is so 
much better as to attract t he notice ami favor 
of consumers at once. So long as evaporated 
fruits bring these higher prices the supply is 
not equal to the demand, and, as a rule, judg¬ 
ing from the general course of business, excel¬ 
lent articles of any kind are always in good 
demand. 2. It is not likely that evaporated 
fruit w ill ever w holly supersede canned fruit, 
because there is ample room for both; but as 
cans are so bulky and costly, canned fruit will 
largely give way to dried fruit when this is 
made as good as the canned article. 8. Evap¬ 
orated fruit, is put up in wooden boxes hold¬ 
ing about 40 pounds; but it is probable that 
tw'o-poimd, and larger j taper package* pressed 
would be very desirable for retailing. 4. The 
machine made by the American Manufactur¬ 
ing Co., of Waynesboro, Fa. (the American 
Fruit Dryer), w'e know' from personal knowl¬ 
edge tn be bandy, safe and desirable; aud its 
cheapness, simplicity and portability make it 
very popular. 5. A goo*l thing always grows 
in favor the more it is known, aud evaporated 
fruit is certainly a good thing. 
UNGROUND AND GROUND CORN FOR HOGS. 
O. F. F., Blarkstonn, Jiffies.—1. Prof. J. W. 
Sanborn, I learn, has made many experiments 
in the economical feeding of stock; which does 
he think the cheaper feed for hogs—whole 
corn or corn-meal, when corn costs five cents 
a bushel more than corn-meal? 2. How can I 
distinguish tot ween shorts, middlings and bran l 
Answered by Prof. J. W. Sanborn.— 
1. When corn isover .to cents per bushel I would 
grind it, according to my experience, for 
either hogs or steel's. But this does not answ er 
the question, “ Which is the cheaper, w hole 
corn or corn-meal when corn is five cents a 
bushel higher than meal?” In this case, if the 
same number of pounds are meant, corn Is 
better than meal, because the meal is either 
damaged or ground from damaged corn. In 
many analyses Prof. Johnson found meal to 
contain less albuminoids than whole corn, aud 
ascribed the shortage to the result of grinding 
I made a test of good, sound corn and of like 
corn ground, and no difference was found by 
analyses by Dr. Collier. If by a bushel of 
meal 50 pounds are meant, then 1 should pre¬ 
fer to buy the whole corn, 5H pounds, at five 
cents advance and grind it. expecting better 
meal aud more of it, after paying toll. In 
buying w hole corn we know what we get and 
may expect to get a better article. I think T 
get better results from the corn I grind here 
Mian l used to in New Hampshire from West¬ 
ern rneaL 2. Shells are bran ground finer or 
ground the second time. Middlings are very 
much finer ground than either bran or shorts 
and of much lighter color. It is a more valu¬ 
able food, at least for pigs, and for pigs it is 
very valuable 
FRUIT FOR NORTHERN DAKOTA. 
J. IF. W,, Grand Forks Go , Dak. —1. What 
varieties of small fruits are best adapted to 
Northern Dakota, between lat. 47 dog. and 48 
deg ? 2. Is there any variety of apple hardy 
enough to stand the rigors of Winter where 
the temperature is often 20 deg. below zero? 
ANSWERED BY PROF. J. L. BUDD. 
1. Varieties of the strawberry with foliage 
that will stand dry air, such as Wilson, Cres¬ 
cent Seedling, Green Prolific, Downer’s Pro¬ 
lific and Gunffierlaud Triumph, will do well in 
Northern Dakota with good Summer mulch¬ 
ing and Winter covering. The Black-cap 
raspberries will do well if cultivated in the 
early part of the season and heavily mulched 
later. If the canes kill back too much in Win¬ 
ter, it is not a great task to protect them by 
straw covering held to its place around the 
canes of each hill by willow ties Early-ma¬ 
turing grapes, such as Coe, Moore’s Early, and 
Worden, will do well if planted deep aud well 
covered in Winter. The Dwarf Jimeberry 
will prove hardy and profitable in the above 
latitude. 2. As to apples, it will not pay to 
plant anything hut the improved crabs and the 
Into Rnsxians. Any of the varieties of Aids 
will live in Northern Dakota and bear good 
crops of fruit that will keep as well, and prove 
as good in quality, as the Winesap. I saw last 
Summer thousands of bushels of good apples 
iuKazau, Russia, on the 55th parallel of north 
latitude and 1,000 miles in the interior. 
OUR ADVERTISING COLUMNS. 
N. N., Menomonee, Mich .—Are there any 
garden plows aud cultivators for hand use? 
Ans. —Yes—several are advertised in the 
Rural. There a re lots of interesting and really 
useful information in the advertising columns 
of every issue of this paper. Therein the most 
trustworthy men in all parts of the country 
who have for sale anything likely to lie wanted 
by the agricultural community offer their 
wares. Before sending all the way to us to 
ask who keeps this, that or the other thing, 
wouldn’t it lie advisable to look through the 
advertising columns of a couple of numbers 
of the Rural to see if somebody hasn’t paid 
to give you precisely that bit of information? 
We are sadly afraid some of our friends don’t 
pay half enough attention to the highly im¬ 
portant advertising department. When you 
want to lea' n where anything can be bought, 
don’t be content to look in the advertising col¬ 
umns of one issue of the paper: look in those 
of several issues. Some of the best advertise¬ 
ments appear only on alternate weeks, and 
others at longer intervals, so that to find what 
you want you may have to look through sev¬ 
eral successive Ruralk. We are using one 
hand cultivator from J. C. Yaughu of 42 (,n 
Salle St., Chicago, III., and another (the 
Planet Jr.), from S. L. Allen & Co., Philadel¬ 
phia, Pa. We cannot praise either too highly. 
GROWING CELERY. 
C .,/. F. t Doty's Corner, N. V. —1. What is the 
best way to fertilize early celery, and what is 
the beet manure ? 2. What is the best variety ? 
8. What sort of ground is best, and does the 
crop reqnire much water? 
Ans,— 1. Manure water is the best. Fill a. 
hogshead one-third full of stable manure and 
then fill the barrel with water. Use this as 
long as the water is colored, then throw out 
the manure aud fill one-third full again, etc. 
Apply through a watering pot. The next best 
is plenty of well-rotted stable manure spaded 
under before planting, if you plant in 
trenches, spade it under in the bottom of the 
trench. 2. We can do no better than to refer 
you to leading catalogues. 8. A moist, rich, 
retentive soil. Good muck is capital. Un¬ 
less you can water it during droughts, it is not 
worth while to attempt its cultivation. 
niCTMF.RIA IN FOWLS. 
E. L. If., Charlcmnnt, Ft.—M y hens are 
affected with an infectious disease, of which 
the following are the symptoms: First, their 
throats swell and they gasp every time they 
breathe. In the throat of a dead bird (hero 
was found a yellow, fungus-like stuff; the liver 
appeared«gjite healthy. Some can't shut their 
beaks airfare unahle to eat: what ails them? 
Ans.— The disease is diptheria; the cause 
is cold. Horn sadden changes of the weather, 
dampness, or it may be helped if not produced 
by too much feeding of corn, by which the blood 
is disordered. Corn alone is not a sufficient 
food; some oats, wheat, bran in the form of 
thick mush and some vegetables should be 
given. Treat the fowls as follows: Dissolve a 
teaspoonful of chlorate of potash in half a 
pint of water. Dip a feather in it and swab 
out the mouth aud throat; do this twice a 
day; then put a drop of the solution down the 
throat-. Feed warm milk aud bread. Care¬ 
fully wash the feather before a second fowl is 
operated on and do not foul the liquid. The 
disease is contagious. 
FODDER CROPS: SCABBY POTATOES. 
F. r.,si Catherines, Canada. —1. Which is 
the more profitable fodder crop for cows— 
Golden Millet or sweet corn ? 2. What causes 
seabliinesH in potatoes, aud what will prevent 
it; wall lime ? 
Ans. —1. Sweet corn is far more desirable 
than millet, and will yield twice as much fod¬ 
der. Plant, evergreen corn in rows three feet 
apart and 12 seeds to the foot of row, and it 
will make the very best fodder, either green 
or dry. and will be eaten without any waste. 
Golden Millet is an excellent fodder crop 
when one is required to be sown late, as In 
July. But sweet corn may also to planted 
as late as July for fodder. 2. Potatoes are 
made scabby by wire-worms. Sufficient, lime 
cannot to used to discourage the worms. The 
only preventive we know is to grow the crop 
on fallow ground without manure or with fer¬ 
tilizers. The worms are encouraged or brought 
in by the manure. 
WOUND IN STEER’S FOOT. 
F. IF. AT., Tern pie, Mr. —Three mouths ago a 
stub was broken off in the foot, of one of my 
steel's below the pastern, The log was swollen 
ut first, but the swelling has nearly subsided 
now, though the wound runs a little all the 
time; what, is the proper treatment? 
Ans.—T he stub must ho removed or the 
wound will never heal, and may eause serious 
mischief. The best, way to proceed would to 
to cast, the animal and secure it; then proto 
the wound, and if necessary enlarge it by cut¬ 
ting, with care not to divide any of the cords, 
aud pull out the stub, then dress the wound 
every day with tincture of myrrh or benzoin 
Injected to the bottom, keeping a plug of lint, 
APRIL 24 
in it to keep the opening froe until the bottom 
is healed. 
LAME HORSE. 
M. McC., Albion .—My nine-year-old horse 
has a blood or bog spavin on two of his legs: 
he suffers much aud is very lame so that I 
can’t work him, how should he to treated? 
Ans. The spavin itself is not. the cause of 
the lameness, hut is the result of the inflam¬ 
mation of the sheath of the tendons, which pro¬ 
duces both. It may to due to rheumatism or 
to a sprain, lu either case the treatment will 
be the same, viz., to give a cooling laxative, 
a pouud of Epsom salts, and apply cold water 
to the diseased parte, leaving on a thick ban 
dage which should lie kept, always wet. As 
soon as the heat and tenderness are removed 
apply a good liniment, or turpentine one 
ounce, and oil of origanum one dram; mixed 
together. Feed the horse bran mashes and 
soft feed until the lameness has left him. 
VERY WET PLOWED GROUND. 
A, D.y Norfolk , Fa.—What is the most 
suitable crop for newly-broken woodland—a 
clay subsoil with a little sandy loam over it. 
The ground is quite wet during rainy seasons; 
the water is probably six inches deep in 
places sometimes. 
Ans.—W e fear it will he waste of time to 
plant ground in this condition. It requires 
drainage. If it is planted at all it should to 
plowed in ridges of about 20 furrows each 
way so as to provide open furrows to carry off 
the water. This may be yet done by harrow¬ 
ing the ground and cross-plowing so as to 
bring the furrows in the line of the slope. 
Oats suit moist ground the best, of all Spring 
crops. But much cannot be expected without, 
drainage, either in wet or dry seasons. 
MISCELLANEOUS. 
C. L. Ik, Flemingtoji, IF. V. —1. Is there a 
bleed of horses named the Cobham? Some 
large, stout, draft horses with heavy fetlocks 
like those of the Clydesdale, wore introduced 
here some 25 years ago under that name? 2. 
Wluit white or yellow corn will yield most per 
acre' 3. By what system of management, can 
HI ,000 a year to made out of poultry in the 
country on a railroad 300 or 400 miles from 
large Eastern cities? 4. Is it possible to raise 
from 1,000 to 5,000 fowls profitably on a farm? 
5. Can a farmer market his products without 
the aid Of a middleman? 6. Are “kerosene," 
“carbon oil,” “coal oil” and common “burning 
fluid” the same? 
Ans. —1. We dou’t know of a class of horses 
by this name. A stout, heavy-built saddle- 
horse about 14 hands high and suitable for 
carrying heavy weight—generally a dwarf 
among horses intended fur hunters or an mi 
usually well-shaped and active little cart, horse 
—is known as the cob in England; but as the 
Clydesdales are of Scotch origin and Cobham 
is an English town, there could be no |Missi- 
bility of any confusion of names. Local names 
are quite common in England, but arc rarely 
known outside their own neighborhoods. All 
the English cart horses, of which there uro 
several breeds, are heavy, stout animals *\ ith 
large fetlocks and are descended from the old 
English black cart-horse and the Norman 
horses. 2. We should mention for your cli¬ 
mate Chester Co. Mammoth and Blount’s 
White Prolific. 3. Personal skill and tact are 
required; no system of management without 
these would to successful. 4. No doubt; but 
there are more Presidents of the United States 
in embryo than poultrymen of this kind. 5. 
No. A fanner must either employ an agent 
or to his own salesman, which would to im¬ 
possible or impracticable. 6. These oils are 
the same; “burning fluid” is really made of 
benzine, with some turpentine; if it is refined 
petroleum it is the same as the other oils. 
Kerosene was first distilled from coal and was 
also called coal oil or carbon oil, it is now made 
from petroleum but retains it* former names. 
*8'. II. R . Viroqua, 11 ’is. — 1. Where can 1 
find a flouting dairy thermometer that will 
float on milk or cream so that its mark of 50 
degrees can to readily discovered without lift¬ 
ing out of the cream and wiping every time it, 
is consulted ? 2. Is blue litmus paper or any 
other test, practical in detecting acidity in 
cream before it can lie detected by sight, or 
taste ? 
Ans. —1. We know of no such thermometers 
made for sale, and there is no necessity 
for them. The temperature of the milk 
will to that of the air or water in which it is 
set, and a thermometer hung in the pool or in 
the milk-room will lie quite sufficient to indi 
cate the condit ion of the milk. For testing t he 
cream, a thermometer may to required that, 
may to dipped in the cream. The writer uses 
in his dairy for testing cream, preparatory to 
churning, a thermometer in a glass tube about 
three-quarters of an inch in diameter and 12 
inches long, but it sinks in water up to the 170 
degree mark. One of this kind costs about 85. 
2. Blue litmus paper is the most delicate test 
of acidity; it can to restored to its blue color 
by weak soda solution, 
IF. II. A., Utica , Minn.. —1. Where can 1 
get wire fencing made lik« a sieve with large 
